Live Culinary Medicine cooking event
for the national kick-off conference- ESD Weeks
Participatory cooking courses (Teaching Kitchens) in higher education are a practice-oriented and interactive method for holistic and transformative education for sustainable development (ESD).
Teaching Kitchens empower multipliers in the university setting to think and act in a sustainable way when shopping for food, cooking and sharing meals. Students and staff carry these skills into society through many different channels, e.g. their own families, circle of friends and their professional outreach (teachers, etc.). In this way, the whole society benefits from responsible, healthy and sustainable food choices.
Interactive hands-on cooking courses ideally facilitate inquiry-based, action-oriented and transformative learning. This is why the term Teaching Kitchen is used internationally. This is not only about addressing sustainability issues such as health, climate protection and biodiversity. Participation in teaching kitchens also promotes critical thinking, scientific understanding, teamwork and practical cooking skills (reactivation of cultural techniques).
The learning format Kitchen-Cooking-Competence has already been piloted at the University of Osnabrück in teacher training under the name CookUOS. It is currently being implemented as the innovative elective Culinary Medicine for medical students at the University Medical Centre Göttingen (since 2019). The aim of the Teaching Kitchens is to empower medical, nutrition-related and educational professions as predestined multipliers for a healthy, sustainable and future-oriented lifestyle. In addition, interdisciplinary cooperation can be promoted through a qualified, continuous and interface-oriented training process. In this way, it is possible to consolidate Education for Sustainable Development in health and nutrition education.
The one-hour virtual Teaching Kitchens on 18.5. allow an exciting insight into the innovative teaching format. They are a certified offer on the occasion of the ESD Weeks in the framework of the UNESCO World Conference on ESD from 17-19.5.2021 in Berlin.
The Culinary Medicine project at the University Medical Centre Göttingen is funded by the Rut and Klaus Bahlsen Foundation.
More information about the event:
- Type of event: Live online cooking course
- Format: digital via ZOOM webinar/conference (three events)
- Venue: online - Teaching Kitchen Cook-and-taste-it, Zietenterrassen, Göttingen
- Number of participants: maximum 1,500 people (3 x 500)
- Further activities planned: yes, Teaching Kitchen for all students (Studium generale); participatory events and action days; participation in the IdeenExpo 2022, etc.
- Further information: Culinary Medicine Deutschland e.V.
Session 1
Culinary Medicine Germany (formerly CookUOS) invites you to a planned Zoom meeting.
Topic: Kitchen Cooking Competence! Live Culinary Medicine cooking class - regional, seasonal, sustainable, healthy and delicious!
Time: 18 May 2021 10:00 AM (10:00 am) Amsterdam, Berlin, Rome, Stockholm, Vienna
Session 2
Culinary Medicine Germany (formerly CookUOS) invites you to a planned Zoom meeting.
Topic: Kitchen Cooking Competence! Live Culinary Medicine cooking class - regional, seasonal, sustainable, healthy and delicious!
Time: 18 May 2021 02:00 PM (14:00) Amsterdam, Berlin, Rome, Stockholm, Vienna
Session 3
Culinary Medicine Germany (formerly CookUOS) invites you to a planned Zoom meeting.
Topic: Kitchen Cooking Competence! Live Culinary Medicine cooking class - regional, seasonal, sustainable, healthy and delicious!
Time: 18 May 2021 05:00 PM (17:00) Amsterdam, Berlin, Rome, Stockholm, Vienna
The CookUOS portfolio, which can be scaled to specific target groups, serves as the basis.
Culinary Medicine is not about following strict rules and practising renunciation. Rather, it is important to find a healthy balance and to strengthen awareness and self-efficacy for one's own nutrition - then healthy nutrition can become a feasible, pleasure-friendly and sustainable life principle (Ellrott & Neumann 2020). Enjoyment and health are explicitly understood synergistically and not as opposites in Culinary Medicine.
At the beginning of the event, there is a theoretical introduction in the form of an interactive presentation. This introduces the subject area and provides information on which aspects are important. In the practical part, we then prepare matching recipes with a seasonal-regional flavour in the training kitchen. The participants are accompanied by experienced and trained chefs and tutors and also receive practical tips on preparation variations, cooking methods and acquire basic, resource-saving preparation and cooking skills. This also includes relevant information on a sustainable eating style in the sense of the Planetary Health Diet and complementary food culture. Finally, we exchange ideas about what else can be varied in the recipes with what culinary, nutritive or sustainability-related effect.